This homemade lasagna with bechamel sauce is rich, cheesy, and an absolute comfort food. Made with homemade meat sauce, cheesy bechamel sauce, and no-boil lasagna noodles this dish is absolute perfection.

Ingredients 

Lasagna meat sauce

• 2 tbsp Olive oil
• ½ cup Onions finely chopped
• 1 tsp Garlic thinly sliced
• ¼ cup Carrots finely chopped
• ¼ cup Celery finely chopped
• 1 lb (500 g) Ground beef
• 4 oz (100 g) Ground pork or pancetta
• 1 tbsp Brown sugar (optional)
• 2 cans (30 oz) Tomatoes (15 x 2 oz or 4 cups) crushed
• 4 tbsp (65 g) Tomato paste
• 2 tbsp Italian seasoning
• ½ tsp Dried thyme Or 1 tablespoon fresh
• ½ cup (120 ml) Water
• 1 tbsp Bouillion chicken or beef
• ½ tsp Salt
• ½ tsp Pepper
• 2 sprigs Basil fresh
• 2 tbsp Parsley finely chopped

Bechamel sauce/ White sauce

• 4 tbsp (60 g) Butter unsalted
• 1 tbsp Cooking oil large
• ¼ cup (4 tablespoon) Flour (all-purpose flour)
• 3 cups (700 ml) Milk
• ½ cup (56 g) Mozzarella cheese
• ½ cup (50 g) Parmesan cheese
• ¼ tsp Pepper
• ¼ tsp Salt
• ⅛ tsp Nutmeg freshly grated

Plus

• 1 lb (500 g) No-boil lasagna noodles
• 2 cup (225 g) Mozarella cheese grated
• ½ cup (50 g) Parmesan cheese grated

Instructions

Lasagna meat sauce

• In a Dutch oven or heavy bottom saute pan on medium heat, add olive oil. Saute garlic, carrots, celery, and onions until translucent.

Pro tip – I like to start with a cold pan with oil and garlic, to get more flavor from the garlic before I add the rest of the veggies (see video).

• Then, add the ground beef and pork. Break apart the beef into smaller pieces. Saute on medium-high heat until the meat is no longer pink.

Pro tip – It is important to break the meat apart now or the sauce will be very lumpy when layering the lasagna.

• Next, add the Italian seasoning, thyme, and bouillon. Followed by the canned tomatoes and tomato paste.

Pro tip – Alternatively, you can use 4 cups of ready-made marinara sauce instead.

• Season with salt and pepper. Add the water, whole basil sprigs and chopped parsley.

Pro tip – Depending on the type of canned tomatoes you may need a little less or more water for the sauce.

• Cover and cook for an hour on low stirring every 15 minutes until you have a thick delicious meat sauce.

Pro tip – Add a little water if necessary to prevent it from sticking to the bottom of the pan. Alternatively, take the lid off to help evaporate excess moisture.

• Taste and adjust seasoning. Remove the basil sprigs and discard them. Set aside to cool completely before using.

Pro tip – I find cool tomato sauce works better when layering the lasagna.

Bechamel White Sauce

• In a heavy-bottom saucepan, add the oil and butter. Once the butter has melted, add the flour and cook on medium to low heat for two minutes.

Pro tip – The oil is optional but it prevents the butter from burning, which can give the sauce a creamy rather than white color.

• Next, add 1 cup milk and continue to cook until the flour thickens, followed by remaining milk, one cup at a time.

Pro tip – We add the milk slowly as the flour needs to cook. If necessary, use a whisk to prevent lumps.

• Then, add the grated cheeses. Season with salt, pepper, and a generous sprinkle of nutmeg.

Pro tip – Taste and adjust seasoning. Depending on the cheese you use you may or may not need more salt.

Layering the lasagna

• Preheat the oven at 375°F / 190°C / Gas Mark 5.
• In a 9 x 13 baking dish or casserole dish.

– Spread one cup of the meat sauce on the bottom of the pan

– Top with 3 or 4 lasagna noodles

– Spread about ½ cup bechamel sauce on top with an offset spatula

– Sprinkle on some parmesan and mozzarella cheese

Repeat the process 3 more times until you have used up the meat sauce and bechamel sauce.

Pro tip – It is important to plan the amount of each component you will use ahead of time. Otherwise, you will have uneven layers in your lasagna.

• After the last layer, sprinkle any remaining mozzarella and Parmesan cheese. Cover the baking dish with aluminium foil.

Pro tip – Place the baking dish on a baking sheet for easy clean up just incase of any spilover.

Bake the lasagna

• Bake for 30 minutes covered, remove the aluminum foil and cook another 20 to 25 minutes until the top is golden and bubbling.

Pro tip – Covering with the foil will help the noodles cook in the steam created in the pan. Baking uncovered will ensure you have a nice golden top, which looks appetizing and delicious.

• Allow the lasagna to cool for at least 15 minutes before serving. This will give you nicer slices which won’t fall apart when cut. Enjoy !